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Queso Fundido with Chorizo

Queso Fundido with Chorizo is the ultimate cheesy appetizer—hot, gooey, and bursting with bold flavor. Made with two kinds of melty cheese and Mexican chorizo sautéed with onions and jalapeños, this dip delivers the perfect balance of creaminess, smokiness, and spicy depth. Baked until irresistibly bubbly and served immediately with warm tortillas or crispy chips, it’s a crowd-pleasing dish that disappears fast. Whether you're hosting a gathering or simply craving something indulgent, this queso fundido checks all the boxes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 8

Ingredients

  • 1 tbsp salted butter
  • ½ onion finely diced
  • 1 jalapeño finely diced
  • 8 oz ground Mexican chorizo
  • 2 cups Queso Asadero or Oaxaca grated
  • 2 cups Pepper Jack or Monterey Jack cheese grated

Instructions

  • Preheat oven to 425°F (220°C).
  • Heat a cast iron skillet over medium heat.
  • Add butter and let it sizzle.
  • Add diced onions and cook for 5–6 minutes, stirring often.
  • Stir in jalapeños and cook for 2 minutes more.
  • Add chorizo, breaking it apart as it cooks.
  • Increase heat to medium-high if needed.
  • Cook chorizo for 6–7 minutes, or until fully browned.
  • Transfer cooked chorizo to a paper-towel-lined plate to drain excess grease.
  • Return drained chorizo to the skillet, reserving a small amount for garnish.
  • Begin adding the cheeses to the skillet.
  • Let the cheese melt for 1–2 minutes.
  • Fill a roasting pan halfway with hot water.
  • Place the skillet into the water bath.
  • Transfer the pan to the oven.
  • Bake for 18–22 minutes, or until cheese is fully melted and gooey.
  • Remove from oven and garnish with reserved chorizo.
  • Top with fresh cilantro.
  • Serve immediately with tortillas or tortilla chips.

Notes

Ingredient Substitutions

  • Substitute chorizo with spicy Italian sausage or plant-based chorizo.
  • Use mozzarella if Oaxaca or Asadero is unavailable.
  • Swap jalapeños for serranos for extra heat.

Make-Ahead & Storage

  • Prep the chorizo mixture ahead and store for up to 2 days.
  • Reheat queso fundido in the oven or on the stovetop over low heat.
  • Not ideal for freezing due to texture changes.

Serving Variations

  • Add roasted poblanos for an authentic twist.
  • Serve with corn or flour tortillas, chips, or warm crusty bread.
  • Top with pico de gallo or salsa verde.

Avoid Common Mistakes

  • Don’t skip draining the chorizo; excess grease prevents smooth melting.
  • Avoid overheating the cheese directly, or it may separate.
  • Serve immediately for the best stretchy, gooey texture.